Description
A comforting and flavorful udon noodle soup with a savory miso broth, loaded with shiitake mushrooms, napa cabbage, and edamame. This hearty soup is perfect for a cozy night in or a quick weeknight meal.
Ingredients
Scale
- 2 tablespoons peanut oil
- 6 ounces shiitake mushroom caps, cleaned and sliced
- 3 scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 6 cups water
- 2 cups sliced napa cabbage
- 26 ounces frozen udon noodles
- 2 tablespoons white miso paste
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon sriracha sauce, or to taste
- 1 teaspoon toasted sesame oil
- 1 cup frozen shelled edamame, thawed
- Toasted sesame seeds, for serving
Instructions
- Sauté Aromatics: Heat peanut oil in a large pot over medium heat. Add mushrooms, white parts of scallions, garlic, and ginger. Cook until fragrant, about 2 minutes.
- Add Broth Ingredients: Pour in water, add cabbage, udon noodles, miso paste, soy sauce, sriracha, and sesame oil. Bring to a simmer.
- Finish Soup: Stir in edamame and simmer until noodles are cooked through, about 5 minutes. Adjust seasoning if needed.
- Serve: Ladle soup into bowls, top with green scallions and sesame seeds. Enjoy!
Notes
- You can customize this soup by adding tofu, bok choy, or any other vegetables you prefer.
- Adjust the spiciness by increasing or decreasing the amount of sriracha sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg